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Crispy Vegetarian Nuggets
 
Easy Homemade Vegan/Vegetarian Nuggets from www.YourLifeTodayMagazine.com


Wash and soak 1 pound of lentils overnight. Drain.

Add one clove minced garlic, 1/4 teaspoon salt and a dash of black pepper to lentils.* Blend in a food processor until a nice fluffy batter forms. (Add a tiny amount of water if necessary.)  Carefully drop teaspoonfuls into hot vegetable oil.**  Heat until golden brown.  Drain on paper towels. 

Enjoy with Horseradish Sauce, BBQ Sauce, Honey Mustard Sauce or Mango Chutney.

Excellent with a green salad or
carrot salad.  Can be used to replace chicken in this and other recipes.

*The nuggets shown were made without eggs.  However, if you find you have trouble getting the batter to stay together and eat eggs, you can add an egg to help with binding.

**As always, avoid using/cooking with anything that contains unhealthy fats such as saturated or trans fats.  A mild tasting olive oil is preferred, but there are several other good vegetable oil options.

***If you need to avoid gluten, be sure to check any dipping sauces, etc. for hidden gluten.
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